Fennema's Food Chemistry

Herausgeber: Parkin, Kirk L.; Damodaran, Srinivasan

• Broschiertes Buch

Produktbeschreibung

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields.

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Produktdetails

• Verlag: Taylor & Francis Inc
• 5 ed
• Seitenzahl: 1107
• Erscheinungstermin: 6. März 2017
• Englisch
• Abmessung: 254mm x 174mm x 60mm
• Gewicht: 2106g
• ISBN-13: 9781482208122
• ISBN-10: 1482208121
• Artikelnr.: 48060618

Autorenporträt

Srinivasan Damodaran, Kirk L. Parkin

Inhaltsangabe

Introduction. Major Food Components. Water and Ice. Carbohydrates. Lipids.
Amino Acids, Peptides, and Proteins. Enzymes. Dispersed Systems: Basic
considerations. Minor Food Components. Vitamins. Minerals. Colorants.
Flavors. Food Additives. Bioactive Substances. Nutraceuticals and
Toxicants. Food Systems. Characteristics of Milk. Post-Mortem Physiology of
Edible Muscle Tissues. Post-harvest Physiology of Edible Plant Tissues.